Sunday, February 19, 2012

Eat like an Egyptian

I'm now a proud Book Club member. Funny thing about that since I'm not a big reader. I'm really good at reading 75% of a book and then losing interest, or more often than not, losing the actual book. Some people can't put a book down because they need to know how it ends.  Not me. I'm quite content not knowing how the story ends. Weird, hey?

When a bunch of my girlfriends decided to start a book club I excitedly jumped on the train. For a few reasons:
#1. Getting together with friends is always fun. I couldn't possibly miss out on that.
#2. A book club is really good motivation to actually finish a book. I work really well with deadlines so finishing the book on time shouldn't be a problem, provided I don't leave it on the subway.
#3. It makes me sound sophisticated and important ... "oh sorry, I can't make it tonight, I have book club"

Last month we read "The Glass Castle" by Jeanette Walls. It was a pretty good book and as a Dietitian I was fascinated by a child's perspective of hunger, but let's get real, this post isn't about the book, this post is about what I ate during book club.

We met after work one day at a quiet downtown restaurant called The Butler's Pantry for some "international comfort foods for the health conscious consumer".

Inspiration struck when I ordered Kosharee, a traditional Egyptian street fair made with green lentils, rice, and tomato sauce. Easy, delicious, healthy.

Of course I went home and immediately googled "Kosharee". I decided not to follow any of the recipes or suggestions associated with this traditional dish and instead used the dish as inspiration for the ingredients in my kitchen.


Makes about 5 servings

Lentils, uncooked, 1 cup
Multigrain rice, uncooked, 1/2 cup (brown rice will also work)
Mushrooms, 10
Yellow onion, 1
Zucchini, 1/2
Garlic, 3 cloves
Tomato Sauce, 1 jar
Vinegar, 1 Tbsp
Cumin, 1/2 tsp
Chili powder, 1/4 tsp
Salt, 1/4 tsp
Fresh parsley, 1 cup

1. Cook rice and lentils
2. Chop veggies and sauté with small amount of oil.
3. Add cooked rice, lentils, and veggies together.
4. Mix in vinegar, spices, and parsley.
5. Warm tomato sauce in saucepan on medium heat.
6. To serve, scoop lentil mixture onto dish and top with tomato sauce.

This dish is incredibly versatile. I'm looking forward to playing with this recipe and changing up the herbs, spices, and veggies for a completely different taste and experience.

Wishing you tasty meals and happy days,


  1. "but let's get real, this post isn't about the book, this post is about what I ate during book club"... amazing.

  2. oh how I miss Saturday morning waffles with friends at the Butler's Pantry on Roncesvalles...great, great place! Not surprised to hear that it ignited an interest in trying something new! I can't wait to try this recipe!